Rice cooker instructions. Instrucciones para olla de arroz
I keep a list of things that I want to blog about. There are several. Like my upcoming summer holiday in Estonia. My introduction and subsequent deep love for Old Bay seasoning spice. A recipe for sausages I´ve just learnt to make. The issue of entertaining anxiety. My new stack of cookbooks.
But this rice cooker has kind of got in the way of things, big time. Over the course of my geeky life I´ve fallen in love with several machines, from my first Mac, back in the early 90´s, to the Thermomix, by way of a couple of typewriters, a bycicle and a Smeg fridge I´ve had a light flirtation with this spring.
But this rice cooker, I think if it leaves me I´m going to have to jump under a train, or drink poison. This is a grand passion. I am like Young Werther, Juliet Capulet and rolled into one, with a touch of the crazy chef in Disney´s The little mermaid.
So far, I´ve only tried it with normal white rice, short grain and basmati, and here is my advice to other folk, who, like me, are stumped by the lack of proper literature inside the box.
The first batch I did was prett awful, but I think I must have had it on what a kind reader says is the congee setting. I still haven´t figured out what the knobs are for. If anyone reads Chinese and would be willing to translate for me, that woudl be swell, but so far, the second and third tries were beautiful, so here is what I´ve learnt so far:
For short grain rice, (I use SOS) put
1 volume of rice to 1 and a half volumes of water. Add a little bit of salt, shut the lid, wait at least 10 minutes after the cooking stops.
For basmati, use 1 volume of rice to 1 of water, and do the same.
I made the SOS in the morning, left it to cool, and had it fried for dinner, with sweetcorn and ham and egg. It was perfect! perfect, I tell you, this is pure magic, and all for forty euros.
Tomorrow I hope to take the plunge and begin to mix more ingredients in. What fun.
The drawing appeared in Marie Claire last year. It´s still meant to convey giddy heights of joy, not flowered rice or anything.